Sweetie Staff Recipes

This simply delicious apple kuchen is perfect for weekend brunches, the perfect take-along for a tailgate, or an easy-to-make dessert for any day of the week. 

• 2 C. all-purpose biscuit mix
• 2/3 C. milk (or buttermilk)
• ¼ C. sugar
• 2 Tbsp. butter
• ½ tsp. nutmeg
• 1 egg
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• 1 8-0z bar of cream cheese
• ½ C. brown sugar
• 1 egg
• ¼ tsp. vanilla
• 2 C. apple slices, peeled and thin
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• 3 Tbsp sugar
• ½ tsp. cinnamon 

Combine biscuit mix, milk, sugar, butter, nutmeg and egg, Pour into a greased and floured 13x9 baking pan. Combine softened cream cheese, brown sugar, egg, and vanilla until well blended. Spread over batter. Top with apple slices. Combine sugar and cinnamon, sprinkle over apples. Bake at 350 for 35-40 minutes

This quick-fix, delicious recipe is amazing tasting. Check out Fish Lad’s at the Grand Rapids Downtown Market…and be sure to say hi to Jeff Butzow the owner!

• 1 pound fresh whitefish fillet (purchased from Fish Lad’s)
• 1 tsp. olive oil
• 1 Tbsp. butter
• 1-3 tsp. blackened seasoning (to taste)
• ¼ C. peach jam (Linda used her homemade jam)

In any type of large fry pan, on medium to high heat, melt the butter and add the olive oil, Sprinkle fish with the blackened season, pressing it into the fish. Place in the fry pan. Cook on medium-high heat until golden brown. Lower the heat until the fish is completely cooked. Glaze the fish with the peach jam, cover, and let stand for 5 minutes. (You can also grill the fish if you wish…)

Creamed spinach is a very traditional French dish. This variation is from the town of Morez in the Jura Mountains. 

• 3 lbs. fresh spinach, de-stemmed and washed
• 3 Tbsp. butter
• ½ C. onion, chopped
• 1 clove garlic, minced
• ¼ tsp. nutmeg
• 1/3 C. cream

Place washed spinach into a saucepan. Partially cover and cook 8-10 min. using only the water clinging to the leaves. Drain, chop spinach, and set aside. In a large skillet, melt butter and add the onion and garlic and cook until the onion is transparent, stirring occasionally. Add the chopped spinach and sprinkle with the nutmeg. Cook, stirring constantly, until the spinach is well heated. Just before serving add the cream. Serve with sausage or fried ham slices.